The beef is SO TENDER and the stew is rich, chunky, and hearty—everyone’s favorite cozy beef stew!
On a chilly night, nothing is genuinely more comforting than a hearty beef stew. And it tastes even better after simmering for 7-8 hours on low heat in your crockpot.
This recipe requires no babysitting, other than searing the stew meat to give it that delicious caramelized flavor (thanks, slow cooker!) Only your crusty bread for dipping, a glass of red wine, and a side salad to complete your meal need to be prepared.
There is also a stovetop and an Instant Pot version if you are pressed for time.
Slow Cooker Beef Stew
Who doesn’t enjoy a filling bowl of flavorful and rich beef stew? It’s such a traditional Fall and Winter comfort food. I’ve been experimenting with small changes to this recipe for years, and I have to say that this is by far the best I’ve ever made.
This recipe’s ingredients all work in harmony with one another, and none of them overpower the others in the right amounts.
Let’s get into everything you need to know. From using the right beef cuts to the best stewing potatoes, expert advice, storage, and more:
How to Make It
For a recipe card with complete instructions and ingredient measurements, see the post’s bottom.
Cut the meat into 1-inch cubes and remove any oversized fat pieces. Fat marbleized into the meat is fine!.
Season beef with pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again. Transfer the meat to the slow cooker after batch-searing it for 45 seconds on each side.
Scrape up any remaining meat from the pot as you soften the onions and garlic with 1 Tablespoon of butter. Add a splash of wine to help loosen if necessary. Transfer to the Slow Cooker.
Including the peas, corn starch, and 2 tablespoons of cold butter, add the remaining ingredients. When the vegetables are softened and the potatoes are fork-tender, heat on low for 8 hours or high for 4 hours.
Add the peas during the last 15 minutes of cooking. Stir slowly into the broth 1/4 cup cold water and 3 tablespoons corn starch to thicken. It will continue to thicken upon standing. Remove the bay leaves and rosemary stem after turning off the heat. Add browning and seasoning sauce.
Best Beef for Stew
- Chuck roasts -The best option. Because of the connective tissue, which makes it more tender, it is preferred over other cuts. (Bonus: It’s also a less expensive cut than other types. ).
- Rump roasts
- Bottom rounds
Can You Put Raw Beef in the Slow Cooker?
Yes. The meat can be tossed in the flour mixture and put directly in the slow cooker with the raw onions and garlic if you don’t have time to sear it.
In place of the wine, you can add two tablespoons of red wine vinegar and an equal amount of beef broth or red grape juice. The acidity helps to break down and tenderize the meat.
Instead of wine, add 1 cup of extra stout Guinness to this recipe for an Irish twist.
- Store in an airtight container and either freeze for up to three months or refrigerate for up to three days.
Factors That Affect Crockpot Stew Cooking Times
Several key factors impact how long beef stew needs to cook in a slow cooker:
- Cut of beef – Tougher cuts like chuck or stew meat benefit from longer cook times to become tender. More delicate cuts can turn mushy.
- Chunk size – Small 1-inch pieces cook faster than large 2-3 inch chunks.
- Liquid amount – More liquid means faster cooking.
- Appliance wattage – Higher wattage crockpots cook faster.
- Fill level – A very full or very empty crockpot affects heat circulation and cook time.
- High vs. low setting – High cooks faster, low cooks slower but more gently.
Recommended Crockpot Cook Times for Beef Stew
Taking these factors into account, here are general crockpot cook time guidelines for beef stew:
- High setting: Cook for 4-6 hours on high heat.
- Low setting: Cook for 8-10 hours on low heat.
For a very full crockpot, start checking at the lower end of the time ranges. For fewer ingredients, it may need the longer time.
Checking Doneness of Crockpot Beef Stew
It’s smart to periodically check the stew for doneness, as cook times can vary. Here are some ways to test:
- Use two forks to shred the meat – it should pull apart easily when fully cooked.
- Insert the tip of a knife into chunks – there should be little resistance.
- Check internal temperature with a meat thermometer – aim for 185°F-190°F.
- Sample the broth – a properly cooked stew will have a rich, gravy-like broth.
Additional Tips for Crockpot Beef Stew Success
- Use boneless beef chuck for easier cooking, shredding, and eating.
- Cut beef into 1-2 inch chunks to reduce cooking time.
- Add potatoes and carrots in the last 1-2 hours to avoid overcooking.
- Stir in a bit of flour at the end to help thicken the broth.
- Add fresh herbs right before serving for maximum flavor and color.
Slow Cooker Beef Stew
- ▢ 2 ½ pounds stew meat, see notes
- ▢ ½ teaspoon black pepper
- ▢ ½ teaspoon garlic salt
- ▢ ½ teaspoon celery salt
- ▢ 1/4 cup flour
- ▢ 3-6 tablespoons olive oil
- ▢ 3 Tablespoons cold butter, separated
- ▢ 2 cups yellow onion, diced
- ▢ 4 cloves garlic, minced
- ▢ 1 cup high-quality cabernet sauvignon, merlot works as well. See notes.
- ▢ 4 cups beef broth
- 2 tsp better than bouillon, or 2 cubes of beef bouillon
- ▢ 2 Tablespoons Worcestershire Sauce
- ▢ 3 Tablespoons Tomato Paste
- ▢ 5 medium carrots, cut into chunks, about 1-inch
- ▢ 1 lb. baby Yukon gold potatoes, halved or quartered
- ▢ 2 bay leaves
- ▢ 1 sprig rosemary
- ▢ 1 cup frozen peas
- 1/4 cup cold water, 3 tablespoons optional corn starch
- 2-3 drops of Gravy Master are optional, but they add an even richer, darker color.
- Cut the meat into 1-inch cubes and remove any oversized fat pieces. Fat marbleized into the meat is fine!.
- Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
- In a sizable skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
- Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Remove any brown residue from the pan’s bottom using a silicone spatula. This will give the soup lots of good flavor. Add a little wine, if necessary, to help loosen it up. Transfer the onions/garlic mixture to the slow cooker.
- All remaining components must be added, with the exception of the peas, corn starch mixture, and 2 tablespoons of cold butter.
- Cook the vegetables and potatoes until they are tender to the fork, about 7 12 to 8 hours on low or 3 12 to 4 hours on high.
- Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
- Add 3 tablespoons of cornstarch and 14 cup of COLD water to thicken, if desired. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
- Turn off the heat. 2 tablespoons of cold butter should be incorporated for a velvety, smooth finish. Chefs use a method known as “Monter au Beurre” for this. Optional: To make the color even darker, add 3 drops of Gravy Master (or Kitchen Bouquet).
- Store in an airtight container and either freeze for up to three months or refrigerate for up to three days.
- In place of the wine, you can add two tablespoons of red wine vinegar and an equal amount of beef broth or red grape juice. The acidity helps to break down and tenderize the meat.
- Instead of wine, add 1 cup of extra stout Guinness to this recipe for an Irish twist.
Easy Crock Pot Beef Stew Recipe
FAQ
How long does it take raw beef to cook in a crock pot?
Fill the bottom of a 6-quart slow cooker with the ground beef. Use a large spoon to break up the meat, then add the water. Cook with a cover for 2 to 3 hours on high or 4 to 6 hours on low.
How long does it take for beef to get tender in crock pot?
Set your cooker to “low,” then add the rest of your ingredients and liquids. For your warming slow cooker meal, allow 6 to 9 hours for cooking. The connective tissue and fat are broken down by the long, slow braise, resulting in incredibly tender and juicy meat.
How long can you leave stew in crockpot on low?
The experts say that depends on what’s inside the slow cooker as well as the setting and model of the appliance. Most all-day cooking recipes recommend 6 to 8 hours on low. An additional one to two hours in “keep warm” mode won’t affect the quality (or safety) of the work.
Is it better to cook stew on low or high?
Observe this advice: Cook the stew low and slow for about two hours to get really tender meat.